Maple Pecan Goat Cheese Acorn Squash

Alright, gather ’round, folks, because today we’re talking about Maple Pecan Goat Cheese Acorn Squash. Yes, I know, it sounds like something a fancy restaurant would charge you $30 for, but guess what? We’re making it in our slightly-too-small kitchen, probably with a pan that needs scrubbing. This dish is basically fall comfort wrapped up in a pretty, edible bowl. It’s sweet, it’s savory, it’s got that delightful tang from the goat cheese, and it makes your house smell like you actually have your life together. It’s special because it’s deceptively simple, looks impressive as heck, and will make everyone think you spent hours slaving away instead of, you know, scrolling TikTok while the oven did all the work. You should absolutely try this because, frankly, your taste buds deserve a party, and your family deserves to be impressed (even if you just microwave last night’s takeout for yourself later).

The first time I attempted this Maple Pecan Goat Cheese Acorn Squash, my husband decided he was going to “help.” Which, in his language, means hovering awkwardly and asking if he needs to preheat the oven *again* after I’ve already done it twice. He then, with the best of intentions, offered to “scrape out the squash seeds” and proceeded to fling them across the kitchen like tiny, slimy projectiles. Our dog thought it was a new game. I spent a solid ten minutes trying to explain that the stringy bits actually *don’t* belong in the final dish, while he just stared at me, holding a spoon like a tiny shovel, utterly bewildered. Meanwhile, the kids were convinced the squash was “some kind of weird orange alien brain” and refused to even touch it until I threatened them with a week of plain steamed broccoli. It was chaotic, messy, and totally worth it once we actually sat down to eat (after a quick kitchen wipe-down and a firm reminder that “helping” sometimes means “staying out of the kitchen”).

Time-Saving Hacks

• Don’t want to wrestle with a squash? Buy pre-cut. Your grocery store probably has it. Yes, it feels like cheating, but so does using a dishwasher.
• Line your baking sheet with parchment paper or foil. That way, cleanup is just crumpling up a piece of paper, and you can pretend you’re a minimalist.
• Microwave the squash halves for a few minutes before roasting. It softens them up and cuts down on oven time. Don’t tell anyone; it’s our secret.
• Use the same spoon for the maple syrup and the pecans. Who needs an extra dish to wash? Not me, that’s who.

Serving Ideas

• This Maple Pecan Goat Cheese Acorn Squash makes an excellent side dish for pretty much any roasted meat – chicken, pork, or even a fancy holiday bird.
• Honestly, sometimes I just eat a whole half by myself for lunch. It’s called self-care, look it up.
• Pair it with a crisp white wine if the kids drove you absolutely bonkers, or just a glass of water if you’re trying to be healthy (good luck with that).
• For a lighter meal, serve it alongside a simple green salad. Or just eat it standing over the counter with a fork. No judgment here.
• It’s also surprisingly good cold for breakfast, if you’re into that whole “I ran out of cereal” vibe.

What to Serve It With

✔Tips & Mistakes

Always scrape out *all* the stringy bits and seeds from the squash. Leave them in, and you’ll get a weird, fibrous surprise. Don’t be like my husband. Over-roasting the squash will turn it to mush, which is fine if you’re into purée, but not ideal here. Keep an eye on it. And speaking of pans, yes, this pan is too small. No, I won’t wash fewer dishes to accommodate it. Just stack ‘em high, baby.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Maple Pecan Goat Cheese Acorn Squash

This delicious acorn squash is roasted to perfection and filled with a creamy goat cheese mixture, topped with maple syrup and crunchy pecans.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 medium acorn squash Choose squashes that feel heavy for their size.
• ▢ 4 oz goat cheese Use soft, creamy goat cheese for a richer flavor.
• ▢ 1 cup chopped pecans Lightly toasted for added crunch.
• ▢ 1 tbsp pure maple syrup For drizzling on top before serving.
• ▢ 2 tbsp olive oil Extra virgin gives the best flavor.
• ▢ 1 tsp kosher salt Adjust to taste.
• ▢ 1 tsp black pepper Freshly ground for the best flavor.

Instructions

Preparation Steps

• Preheat your oven to 400°F.
• Slice the acorn squashes in half and scoop out the seeds.
• Drizzle olive oil over the insides, then sprinkle with salt and pepper.
• Place the squash halves cut-side down on a baking sheet. Roast for 30 minutes.
• While roasting, mix goat cheese, chopped pecans, and maple syrup in a bowl.
• After 30 minutes, flip the squash cut-side up and fill with the goat cheese mixture.
• Return to the oven and roast for an additional 15 minutes.
• Remove from oven and drizzle with extra maple syrup before serving.

Notes

For extra flavor, add a sprinkle of cinnamon to the filling. These also make a great side dish.